Peppermint Bark Chocolate Chip Cookies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk flour, baking soda, and salt in a bowl. Beat butter, vegetable shortening, light brown sugar, and white sugar in a separate large bowl until creamy. Beat eggs, vanilla and peppermint extracts, and red food coloring into butter mixture until smooth. Gradually beat dry ingredients into wet ingredients until dough is smooth. Fold white chocolate chips and crushed candy canes into dough.
• Pinch off 1-tablespoon-sized pieces of dough, roll into balls, and place on ungreased baking sheets. Lightly flatten cookies with the bottom of a drinking glass.
• Bake in the preheated oven until cookies are set but not browned, 9 to 10 minutes. Let cool on baking sheets for 2 minutes before removing to finish cooling on wire racks.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Whisk flour, cocoa powder, baking powder, baking soda, and salt together in a bowl until combined.
• Combine butter, brown sugar, and white sugar in a large bowl and beat with an electric mixer until light and fluffy. Add eggs, vanilla, and peppermint extract and mix until thoroughly combined. Mix in half of the dry ingredients until just combined. Mix in remaining dry ingredients until just combined. Fold in peppermint bark pieces, pecans, and crushed candy cane pieces.
• Place 1 tablespoon-sized balls of dough 1 1/2 inches apart on the prepared baking sheets.
• Bake in the preheated oven until tops of cookies just begin to set, 10 to 15 minutes. Allow cookies to cool for at least 5 minutes on the baking sheets before removing to a wire rack to cool completely.

Steps:

• Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs, egg yolk, green food coloring, and peppermint extract until smooth.
• Combine flour, baking powder, baking soda, cream of tartar, and kosher salt in a separate bowl. Mix into egg mixture until dough comes together. Fold in chocolate chips. Cover dough and refrigerate until firm enough to scoop, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Drop spoonfuls of dough 2 inches apart onto the baking sheets.
• Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Steps:

• Preheat the oven to 375F degrees. Position the racks in the middle of the oven, and line baking sheets with parchment paper or Silpats.
• Whisk together the flour, baking soda, baking powder, and salt in a bowl. Set aside.
• In a large bowl or stand mixer, beat the butter until light and fluffy, then beat in the sugar until it is the consistency of a thick frosting. beat in the eggs one at a time, incorporating each fully before adding the next and scraping down the sides of the bowl a few times. Stir in the vanilla until evenly incorporated. Add the dry ingredients in 3 increments, stirring between each addition. At this point you should have a moist uniform dough. Stir in the peppermint bark and chocolate chips by hand, mixing only until evenly distributed. Reserve a bit of the bark to sprinkle on top of the cookies after you have dropped them onto the baking sheets.
• Drop a heaping tablespoon of dough for each cookie onto the prepared baking sheets 2 inches apart and bake for about 10 - 14 minutes, until golden on bottom and top. Cool on wire racks.

Steps:

• Heat oven to 350 degrees F. In resealable food-storage plastic bag, place mints. With rolling pin or flat side of meat mallet, coarsely crush mints.
• In ungreased 15x10x1-inch pan, break up cookie dough. In fine strainer and over dough, pour crushed mints; shake lightly so tiny pieces fall onto dough (reserve larger pieces of mints for garnish). With hands, knead tiny pieces of mints into dough; press dough in bottom of pan.
• Bake 14 to 16 minutes or until golden brown. Cool completely, about 10 minutes.
• In small microwavable bowl, microwave vanilla baking chips and oil on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth.
• With fork, drizzle half of melted chip mixture over cooled bars. Sprinkle with reserved crushed mints. Drizzle with remaining melted chip mixture (if mixture begins to firm up, microwave 10 to 15 seconds). Let stand until set, about 10 minutes. Break into irregular 2- to 3-inch pieces. Store between sheets of waxed paper in tightly covered container.
• Cut this bark into bars instead of breaking it into pieces, if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together butter, white sugar, and brown sugar until light and fluffy. Beat in egg, then stir in vanilla and peppermint extracts. Combine flour, cocoa powder, baking soda, and salt; gradually stir into the creamed mixture. Mix in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on cookie sheets for 5 minutes before transferring to a wire rack to cool completely.